Spicy Spaghetti Squash Egg Skillet
Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!
Have you noticed?
All the breakfast items swirling around here this week.
I’ve been kinda in the let’s eat breakfast mood; which is weird, because normally I don’t eat breakfast all that often.
But, since the cravings came on- right upon waking, I figured I would just go with it and see what kind of yummy things we could come up with.
And boy, did we!
spaghetti squash for breakfast?
First off, there were these sweet potato waffles, then some avocado chocolate muffins, and these sweet potato blueberry muffins (I’m still working on those… stay tuned!).
Also, there was this pretty rad breakfast bowl and then of course, this spicy spaghetti squash skillet.
This skillet has it all going on: the squash noodles, the eggs, and all the toppings. 🙂
Have you seen those zoodle egg nests floating around social media?
Well, just think of this dish like a zoodle nest for a crowd.
You’re welcome.
It’s been dumping snow all day and after yesterday’s birthday party for my mom and all the set up and tear down, I’m just kinda in the mood for food, if ya know what I mean.
I’ve been making all the things this morning in the kitchen and preparing myself for Gilmore Girl re-runs and tea, before I drag myself outside to go skiing.
P.S. This is the cast iron I use for this recipe and it’s inexpensive and works amazing!
I hope you enjoy this easy and healthy whole30 breakfast.
If you want to make this recipe for just one, that works too!
Just cut the portions in half or quarters and you will have yourself a nice single serving for the morning.
Enjoy!
- 1 spaghetti squash cooked (see notes on how to make)
- 6 large eggs
- olive oil for cooking
- dill fresh
- full fat canned coconut milk optional
- Frank's Hot sauce or other hot sauce/sriracha
- black sesame seeds
- salt and pepper to tate
| Info |
| Cook Time | 50 minutes |
| Prep Time | 10 minutes |
| Servings |
servings
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How to cook spaghetti squash:Â cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
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Recipe Notes
How to cook spaghetti squash:Â cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles". |
Ingredients
Base
Toppings
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- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
- Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
- Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
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Nutrition Facts
Spicy Spaghetti Squash Egg Skillet
Amount Per Serving
Calories 226
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 279mg
93%
Sodium 621mg
26%
Potassium 430mg
12%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
16%
Sugars 7g
Protein 10g
20%
Vitamin A
28%
Vitamin C
24%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutrition facts on the serving size 4 are these the correct Macros: Fat Protein and Carbs?